Cinderella (nut macaroons)

For 40 pieces
  • 200 g whole hazelnut kernels
  • 3 Protein (size M)
  • 1 pinch salt
  • 150 g sugar
  • 20 0 g ground hazelnuts
  • 1 TL ground cinnamon
  • 40 (5 cm Ø) wafers
  • baking paper
50 minutes
Spread the hazelnut kernels on a baking sheet and place in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / Gas: level 3) on mi Roast for 5-7 minutes in the middle. If the shell cracks and comes off, take the nuts out of the oven and pour them onto a tea towel. Rub the brown nut skin with the cloth. Line 2 baking sheets with baking paper and place the wafers on top
For the macaroon mixture, beat the egg white and salt with the whisk of the hand mixer on the highest setting until stiff. Gradually withhold the sugar and beat until the sugar has dissolved. Use a whisk to fold the ground hazelnuts and cinnamon into the egg whites and pour into a piping bag with a large perforated nozzle. Sprinkle a thick dab of macaroon mixture on each wafer. Place three peeled hazelnuts on each nut macaroon
One after the other in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) on medium Bake the rails for about 8 minutes. Let the nut macaroons cool completely on a wire rack
The nut macaroons can be kept cool and dry in tin cans between layers of baking paper for about 3 weeks
1 piece approx.:
  • 80 kcal
  • 330 kJ
  • 2 g protein
  • 6 g fat
  • 5 g carbohydrates


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